Description
This Baked Shrimp and Rice Casserole is a comforting and flavorful dish combining tender shrimp with perfectly cooked brown rice and a creamy white sauce. Infused with herbs like dill and parsley, and lightly spiced with chili flakes, it’s an elegant yet easy-to-make meal perfect for family dinners or entertaining guests. The casserole is baked until golden and bubbly, then garnished with fresh green onions for a bright, fresh finish.
Ingredients
Scale
Rice and Seasoning
- 2 tbsp butter
- 3 cups (510g) brown rice
- 1 tsp minced dill
- 1 tsp minced parsley
- 1 tsp onion powder
- 1/2 tsp kosher or sea salt
- 1/2 tsp freshly ground black pepper
- 5 cups (1135g) water
- 1 cup (227g) dry white wine, dry vermouth, or water
White Sauce
- 1 1/2 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend)
- 5 tbsp (71g) butter, divided (3 tbsp for roux, 2 tbsp for sauté)
- 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
- 2 tbsp finely minced shallots
- 2 tbsp finely minced red onion
- 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry
- 2 tsp minced dill
- 1 tsp minced parsley
- 1 tsp freshly squeezed lemon juice
- 1 tsp dried red chili flakes (optional)
Shrimp and Topping
- 2 lb (907g) medium or large raw shrimp, shelled and deveined
- 1/4 cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
Instructions
- Pre-cook the Rice: Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat in butter. Toast the rice for about 3 minutes, stirring frequently. Add minced dill, parsley, onion powder, salt, and pepper. Pour in water and white wine or alternative liquid. Cover the saucepan and cook for about 30 minutes, or until the rice is about three-quarters cooked according to package instructions. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3-4 quart baking dish and place it on a baking sheet to catch any drips during baking.
- Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring regularly to prevent scalding. In a large skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour to make a roux and cook until it turns pale gold. Gradually add the warm milk, whisking constantly until the sauce thickens to a creamy consistency. Season with salt and pepper and keep warm on low heat.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons butter over medium heat. Sauté the finely minced shallots and red onion for about 2 minutes until softened. Add 3/4 cup wine or an alternative, and boil for 3-5 minutes until the liquid reduces slightly. Remove from heat and stir in minced dill, parsley, lemon juice, and optional chili flakes. Combine this mixture into the béchamel sauce, whisking until smooth and fully incorporated.
- Assemble the Casserole: In a large bowl, combine the partially cooked rice with the cream sauce and herb mixture. Transfer this mixture into the prepared buttered baking dish. Nestle the peeled and deveined shrimp into the rice mixture, arranging them with tails sticking out for presentation. Evenly sprinkle grated Parmesan cheese over the top.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the shrimp turn opaque and the top is golden brown and bubbly. For extra browning, you may broil the casserole for a few minutes, but watch carefully to prevent burning.
- Serve: Garnish the casserole with sliced green onions just before serving. Serve immediately to enjoy the best flavor and texture of this hearty and creamy shrimp and rice casserole.
Notes
- Use brown rice for a nuttier flavor and healthier option instead of white rice.
- Substitute white wine with dry vermouth or water if preferred or if alcohol is to be avoided.
- If using gluten-free flour, add an extra 3 tablespoons of milk to the sauce for proper consistency.
- Shrimp should be fresh or fully thawed if using frozen for the best texture.
- Watch the broiling step carefully as the casserole can quickly go from golden to burnt.
- For a spicier casserole, increase or keep the red chili flakes; omit for a milder flavor.
- Preparation and cooking times may vary depending on rice brand and oven characteristics.
